If banana bread and cookies had a baby, it would be the ultimate soft, chewy, flavor-packed treat: banana bread cookies. These little delights are gaining popularity fast, and for a good reason—they bring the comfort of banana bread and the convenience of cookies into one irresistible bite.
Whether you’re trying to use up overripe bananas or you’re just in the mood for a cozy snack, banana bread cookies are the perfect go-to. Let’s talk about what makes them so special, how to make them, and why they should totally be part of your dessert rotation.
What Are Banana Bread Cookies, Anyway?
Imagine the sweet, soft texture of banana bread—but instead of a slice, you get a handheld cookie. These cookies usually have the same ingredients as banana bread (ripe bananas, cinnamon, brown sugar, maybe even walnuts or chocolate chips), but they’re baked like cookies—smaller, quicker, and often with a little chew on the outside and softness inside.
Basically, they’re like banana bread’s cool, on-the-go cousin.
Why Everyone’s Obsessed with Them
1. Perfect for Overripe Bananas
Got brown bananas sitting on the counter? These cookies are the perfect excuse to finally use them up. The riper, the better—sweeter bananas make for tastier cookies.
2. Quick and Easy to Make
Banana bread cookies don’t need hours of prep or a long bake time. You can whip them up in about 30 minutes from start to finish. Great for last-minute cravings or surprise guests.
3. Kid-Friendly and Lunchbox-Approved
They’re soft, sweet, and not too messy—basically every parent’s dream treat for lunchboxes or after-school snacks.
4. Healthier Than Most Cookies
Depending on your recipe, you can make these cookies with whole wheat flour, oats, or even swap in healthier sugars or dairy-free ingredients. They’re flexible, forgiving, and still taste amazing.
Key Ingredients in Banana Bread Cookies
Most recipes follow a simple base. Here’s what you’ll typically need:
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Ripe Bananas (mashed) – the star of the show
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Brown Sugar – adds that deep, caramel-y sweetness
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Butter or Coconut Oil – for richness and texture
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Egg – helps bind everything
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Flour – all-purpose or a mix with whole wheat
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Baking Soda or Baking Powder – for lift
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Salt & Cinnamon – flavor boosters
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Optional Add-ins: chocolate chips, walnuts, oats, or even a peanut butter swirl
How to Make Banana Bread Cookies (Step-by-Step)
Here’s a simple recipe to get you started:
Ingredients
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2 ripe bananas (mashed)
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1/2 cup brown sugar
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1/2 cup softened butter (or coconut oil)
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1 egg
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp cinnamon
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Optional: 1/2 cup chocolate chips or chopped walnuts
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a mixing bowl, cream the butter and sugar until light and fluffy.
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Mix in the mashed bananas, egg, and vanilla extract.
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In another bowl, combine the dry ingredients: flour, baking soda, salt, and cinnamon.
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Slowly add the dry mixture into the wet ingredients, mixing until combined.
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Fold in any optional add-ins like chocolate chips or nuts.
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Drop spoonfuls of dough onto the baking sheet (leave space—they puff up!).
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Bake for 10–12 minutes, or until the edges are golden.
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Let them cool for a few minutes before enjoying.
Fun Variations to Try
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Chocolate Banana Bread Cookies: Add cocoa powder and chocolate chunks for a double-chocolate twist.
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Oatmeal Banana Cookies: Swap out some flour for oats to give them a chewy, wholesome texture.
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Peanut Butter Banana Cookies: Stir in a couple tablespoons of peanut butter for a nutty upgrade.
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Vegan Version: Use flax egg and plant-based butter—still just as soft and tasty.
Tips for the Best Banana Bread Cookies
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Use super ripe bananas – brown and spotty ones work best.
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Don’t overmix the batter – gentle mixing keeps them soft.
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Let them cool – they continue to cook slightly after coming out of the oven, so don’t panic if they seem soft at first.
How to Store Banana Bread Cookies
These cookies store well in an airtight container at room temperature for up to 3 days. Want them to last longer? Pop them in the fridge for up to a week or freeze for a few months. Just thaw and enjoy!
Are They Breakfast-Approved?
Honestly… yes. They’ve got banana, oats (if you include them), and aren’t overly sweet—sounds like breakfast material to us. Pair them with coffee or a smoothie, and you’ve got a morning win.
Final Thoughts
Banana bread cookies are the best of both worlds. They’ve got that nostalgic banana bread flavor packed into a cute, chewy, cookie-sized treat. Whether you’re making them for a snack, dessert, or a sneaky breakfast, these cookies are sure to become a favorite in your kitchen.
So, the next time you spot overripe bananas on your counter, skip the loaf and try a batch of banana bread cookies instead. Trust me—your taste buds will thank you.
FAQs
1. Can I make banana bread cookies gluten-free?
Absolutely! Just use a gluten-free flour blend, and make sure your oats (if using) are certified gluten-free.
2. Can I freeze banana bread cookie dough?
Yes! Scoop dough into balls and freeze. When ready to bake, just add an extra 1–2 minutes to the baking time.
3. How ripe should bananas be?
Very ripe! Brown spots or fully brown skins mean they’re sweet and perfect for baking.
4. Are banana bread cookies healthy?
They can be! Use whole grains, less sugar, and natural ingredients to keep them nutritious.
5. Can I add protein powder to the recipe?
You sure can—just reduce the flour slightly to balance the texture.
